APA (7th ed.) Citation

M. I., A., Loh, T. C., Foo, H. L., Sazili, A. Q., & Lau, W. H. (2017). Effect of feeding different levels of palm kernel cake fermented by Paenibacillus polymyxa ATCC 842 on broiler growth performance, blood biochemistry, carcass characteristics, and meat quality. CSIRO Publishing.

Chicago Style (17th ed.) Citation

M. I., Alshelmani, T. C. Loh, H. L. Foo, A. Q. Sazili, and W. H. Lau. Effect of Feeding Different Levels of Palm Kernel Cake Fermented by Paenibacillus Polymyxa ATCC 842 on Broiler Growth Performance, Blood Biochemistry, Carcass Characteristics, and Meat Quality. CSIRO Publishing, 2017.

MLA (9th ed.) Citation

M. I., Alshelmani, et al. Effect of Feeding Different Levels of Palm Kernel Cake Fermented by Paenibacillus Polymyxa ATCC 842 on Broiler Growth Performance, Blood Biochemistry, Carcass Characteristics, and Meat Quality. CSIRO Publishing, 2017.